Roasted sweet potatoes with Lemon Tahini Drizzle

Step 1/3

• 1½ sweet potatoes
• 1½ tbsp extra-virgin olive oil
• ½ tbsp paprika
• ½ tsp cumin

Preheat the oven to 400°F / 205° C. Chop the sweet potatoes into thin wedges, about 0.5 inch thick. Place on a baking tray and toss with olive oil, paprika, and cumin. Bake for 30 minutes until warm and toasted.

Step 2/3

• 37½ g tahini
• 25 ml lemon juice

Make the tahini lemon sauce. In a bowl combine the tahini and lemon juice, along with a dash more of cumin and paprika. If the sauce is not runny enough, you can add more water or lemon juice. It should taste earthy with a citrus aftertaste.

Step 3/3

• ½ sprig parsley (for garnish)
• sea salt (for serving)
• pepper (for serving)

• plate

Take the sweet potatoes out of oven and place on a serving tray. Drizzle the sauce on and garnish with parsley, salt, and pepper. Serve and enjoy!